Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Button mushrooms2 kg
- Carrot400 g
- Onion400 g
- Tomatoes1 kg
- Table salt1 tsp
- Vegetable oil1 cup
- Bay leaf5 pcs
- Peppercorns10 pcs
- Vinegar1 tbsp(9%)
Nutrition
per 100 g
- Calories
- 66 kcal
- Protein
- 3 g
- Fat
- 5 g
- Carbohydrates
- 3 g
Instructions
Prepare all the necessary ingredients.
Sort the button mushrooms, clean off dirt and soil, remove the skirt, and cut out any spoiled spots. Cut large mushrooms into several pieces. Boil the button mushrooms in lightly salted water for 20 minutes after boiling.
While the button mushrooms are cooking, prepare the vegetables. Peel and wash the onion and carrot. Grate the carrot on a medium grater and finely chop the onion. Pour 1/3 cup of vegetable oil into a frying pan, heat the pan, and add the vegetables.
Fry the carrot and onion over medium heat for 10–15 minutes until soft and lightly golden.
Transfer the boiled mushrooms to a colander and drain all the water.
Wash the tomatoes, remove the stems, and cut into large pieces. Grind them in a meat grinder with medium or small holes.
Grind the button mushrooms in the meat grinder too, just like the tomatoes.
To stew the caviar, take a large pot or a cauldron. Transfer all the prepared vegetables and mushrooms into it. Add salt, spices, and the remaining vegetable oil. Stir everything until homogeneous. Stew over low heat for 2 hours after boiling, stirring occasionally.
Wash the jars well and sterilize them. Fill the jars about 1/4 full with boiling water, cover with a lid, and leave for 10 minutes. Then pour off the water.
Add the vinegar to the finished mushroom caviar, mix everything well, distribute among the jars, and seal. Place the jars upside down on their lids, wrap them, and leave at room temperature for 1 day.
